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Score: 3

Pumpkin Muffins safe

You will need these for the holidays

By TanyaG

2009-10-07 14:02:25

These are so good. They have a great texture. You really can't tell they are gluten free at all. The glaze really makes them good. They are good with or without the frosting.

Prep time 25 min
Cooking time 20 min
Servings 12 muffins


Cooking Spray
1 cup white rice flour
1/4 cup sweet rice flour
1/2 cup cornstarch
1/4 cup brown rice flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg
3/4 cup packed dark brown sugar
3 tablespoons molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla
3/4 cup buttermilk
1 teaspoon guar gum

2 cups confectioners sugar (powdered sugar)
3 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla
4 ounces of softened cream cheese


Preheat oven to 400 degrees Coat a 12-cup muffin pan with the cooking spray

In a medium bowl, whisk together the flours,baking soda,salt,cinnamon,pumpkin pie spice,nutmeg.

In a large bowl,whisk the sugar molasses, oil and eggs until combined. Whisk in the pumpkin the pumpkin and vanilla. whisk in the flour mixture in two batches alternating with the buttermilk. Whisk just until combined.

Poor batter into the prepared muffin pans. Bake 20 minutes or until the toothpick comes out clean.

To make glaze:
Combine all ingredients until well combined. This is NOT a frosting. This is a glaze that you either drizzle over your muffins or dip them. You can dip them again after they sit for a bit.

Category Dessert
Cuisine North American
Diet Choices Gluten-free
Tags gluten-free holidays party snack


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